350 g  12 oz pork fillet trimmed of
Fat
15 ml 1 tbsp soya oil.
2 lg Onions peeled and chopped.
1    Green pepper de-seeded and
Chopped
1    Clove of garlic, crushed.
15 ml 1 tbsp Paprika.
Sprig of thyme.
400 g  14 oz can of chopped
Tomatoes
15 ml 1 tbsp tomato pure.
400 g  14 oz cooked kidney beans.
75 ml 5 tbsp water.

Cut the pork into medium sized pieces. Heat the oil and brown the meat.
Remove from the pan. Gently fry the onions and pepper in the pan for 5
minutes or until soft. Add the garlic and cook for a further minute. Stir
in the paprika and thyme and cook for 2 minutes. Return the meat to the pan
with the tomatoes, tomato pure, kidney beans and water. Gently simmer for
one hour.

286 Kcals 1197 kj 27,7 G protein 25,2 G carbohydrate of which 7,9 G sugar.
9,1 G fat of which 2,7 G saturate. 0,1 G sodium. 9,6 G dietary fibre.

VARIATION

COURGETTE AND BEAN GOULASH.

For a vegetarian version use 450 G 1 lb of courgettes instead of the meat,
adding them with the garlic.

186 Kcals 777 kj 11,4 G protein 30,2 G carbohydrate of which 7,8 G sugar.
3,4 G fat of which 0,3 G saturate. Trace of sodium. 9,6 G dietary fibre.